NIRS Calibration for hardness, cohesiveness as textural properties of Fufu dough at NRCRI, Umidike, Nigeria.
Domaine:
agricultureCréateur:
OgbUgo
Éditeur:
OgbRTBCIRNat
Éditeur:
CIR
Hôte:
The textural properties of fufu dough samples were evaluated for potential good calibration and prediction equation models using handheld NIRS equipment. Seventy (70) cassava genotypes from Umudike and Otobi locations from Crossing block and Advanced Yield Trials (AYT) of NextGen were assessed for textural properties. Near-infrared spectra models were developed in “Win ISI 4 Project Manager”, by using the modified partial least squares (MPLS) regression and cross-validation techniques. Calibrations were done and the coefficient of determination in calibration for textural properties (R²cal) was 0.52 for hardness, while the coefficient of determination in calibration for textural properties (R²cal) was 0.54 for cohesiveness. Also, the coefficient of determination in prediction (R2pred) was 0.52 with SEP of 2.46 and RPD of 2.6.
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